This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Don's Tex Mex Ambush Chili
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- #35300
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
3 pounds lean rough ground chuck
1 pound lean pork shoulder
3 medium onions, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
3 tablespoons fresh ground cumin
1 teaspoon allspice
1 tablespoon molasses
12 ounces beer (not lite)
2 ounces sour mash whiskey
1 cup tomato paste
1 ounce Vietnamese hot sauce
3 tablespoons masa harina
1 tablespoon soy sauce
3 bay leaves
2 cups stewed tomatoes, chopped
1 cup tomato sauce
1 cup tomato paste
5 tablespoons chili powder
8 jalapenos peppers, whole, PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
4 jalapenos peppers, seeded, minced
5 cloves garlic, minced
directions
Saute onions, garlic, and chopped peppers in 4 Tbs. of peanut oil or bacon grease. Add the meat and cook until browned.
Add all other ingredients except the cumin. Stir constantly until it reaches a boil. Boil for 3-5 minutes, then lower heat and cook, stirring often. After cooking for 10 minutes, add 2 Tbs. of cumin and stir it in.
At this point take the whole jalapenos and gash them with a sharp knife in several places around the pod. Add to the to the chili. Never use less than 2 but more if more "bite" is needed or desired.
Cook for 1 hour on simmer then add the remaining cumin. Cook for a few minutes more and serve!
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nutrition data
Nutritional data has not been calculated yet.
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